Spinach-stuffed portabello caps

This is modified slightly from the Cook's Country original. Why would you remove the gills? They're delicious!

Ingredients

• 8 large portabello mushroom caps
• 80mL olive oil
• salt and pepper
• 384mL panko breadcrumbs
• 4 garlic cloves, minced
• ~3L baby spinach
• ~250g crumbled feta cheese
• 5mL grated lemon zest
• 64mL fresh mint leaves, torn

Procedure

1. Adjust oven racks to upper middle and lower middle positions; preheat to 475ºF.
2. Rub mushrooms with 45mL of oil and season with salt and pepper. Arrange gill side down on rimmed baking sheet and roast on lower rack until tender, ~15 minutes.
3. Combine panko, garlic, ~1mL each salt and pepper, and remaining oil in a large dutch oven.
4. Cook over medium heat, stirring constantly, until panko lightly browned, ~2 minutes.
5. Stir in spinach and cook until wilted, ~5 minutes.
6. Remove from heat and stir in 250mL feta and the lemon zest.
7. Flip mushrooms gill side up and divide filling evenly among them. Top with remaining feta and bake on upper rack until feta starts to brown, ~8 minutes.
8. Garnish with extra oil and mint.